Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts

Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts
Photo by Scott Phillips

Ingredients

  • 1/8 tsp. crushed red pepper flakes
  • ½ baguette, cut into eight ½-inch-thick slices on the extreme diagonal so they’re about 6 inches long
  • ¼ tsp. Worcestershire sauce
  • 2 Tbs. mascarpone (or cream cheese)
  • 1 tsp. chopped fresh thyme
  • 2 Tbs. extra-virgin olive oil
  • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
  • + 10 more ingredients
    • 2 cups thinly sliced leftover roast chicken
    • 2 tsp. Dijon mustard
    • ½ cup extra-virgin olive oil
    • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
    • 1 lb. romaine hearts (about 2 medium), cored, washed, spun dry, and cut in 2-inch pieces
    • 1 lemon
    • Couple dashes of Tabasco
    • ¾ cup freshly grated Parmigiano-Reggiano
    • ¼ cup freshly grated Parmigiano-Reggiano
    • Kosher salt and freshly ground black pepper

Finely grate about 1 Tbs. zest from the lemon. Squeeze the lemon to get 2 Tbs. juice. In a blender or mini chopper, purée (as much as possible) the lemon juice, Parmigiano, mascarpone, mustard, garlic, and Worcestershire sauce, scraping the sides as needed. While puréeing, drizzle in the oil, slo...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network